DIETARY MANAGER

Position Summary: Directs and coordinates food service activities of hospital by performing the following duties personally or through subordinate supervisors. 

 

Essential duties, functions, and responsibilities include the following, but are not limited to, and other duties, functions, and responsibilities may be added:

  • Plans and coordinates standards and procedures of food storage, preparation, and service; equipment and department sanitation; and employee safety 
  • Confers with consulting dietician to ensure that menus, and department policies conform with nutritional standards, government regulations, and internal procedures 
  • Reviews patient diet information and discusses requests, changes, and inconsistencies with patient, professional staff, and consulting dietician 
  • Inspects food and food preparation and storage areas 
  • Tastes, smells, and observes food to ensure conformance with recipes and appearance standards 
  • Attends meetings with employees, establishment, and administrative, and/ or regulatory personnel to discuss regulations, procedures, grievances, and recommendations for improving personnel 
  • Computes operating costs, maintains records, and prepares reports for use of management or administrative personnel 
  • Directly supervises employees in the dietary department 
  • Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws 
  • Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems 
  • Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations 
  • Ability to write reports, business correspondence, and procedure manuals 
  • Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public 
  • Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume 
  • Participates in dietary meetings, department head meetings, and hospital wide meetings 
  • Performs other duties as assigned 

 

 Knowledge, Skill, and Education: 

                To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities for perform the essential functions.  

                A high school graduate or general education degree (GED) is required. A special training in Dietary Manager Program that meets the standards of current regulations is also required. 

 

Physical Demands: 

                The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to talk, or hear. The employee is occasionally required to stand; walk, sit; use hands to finger, handle, or feel objects, tool or controls; and taste or smell. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. 

 

Work environment: 

                The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee frequently works near moving mechanical parts and is frequently exposed to wet and/or humid conditions. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, and risk of electrical shock. The noise level in the work environment is usually moderate. 

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